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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUBWAY SANDWICHES&SALADS#3, 1235 W YOSEMITE AVE, MANTECA 95337 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 101 OF <br /> Quaternary Ammonia(QA): 150 ppm Hand Sink Temp: 97°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 dr True Coke--37.00°F mop--102.00°F <br /> meatball--steam--166.00°F ham--prep line--37.00°F <br /> tuna--prep line--34.00°F chicken--prep line--32.00°F <br /> steak--prep line--36.00°F prep sink--101.00°F <br /> broccoli cheddar soup--steam--177.00°F walk in--38.00°F <br /> pastrami--prep line--40.00°F hand sink--restroom--82.00°F <br /> salami--prep line--38.00°F cheeses--prep line--38.00°F <br /> 2 dr Duke--41.00°F roast beef--prep line--40.00°F <br /> pepperoni--prep line--34.00°F chicken soup--steam--156.00°F <br /> NOTES <br /> Quat and test strips available. <br /> Wiping cloth buckets at 150ppm quat but corrected to 200ppm quat. <br /> The water heater was turned off and on during inspection to reset it.Took temperatures at sinks again after about 35 minutes <br /> and hot water was only 94F. <br /> Owner arrived on site. I explained that the hot water must be at least 100F at the 3 comp sink for facility to remain open. I <br /> showed owner the temperature of the hot water from my thermometer and it read 94F. I told owner that facility shall close until <br /> the hot water is at high enough temperature or not ware wash until the hot water has reached proper temperature[120F <br /> (100F)]. I will re-inspect in a few hours after electrician repairs water heater. If hot water is not restored at that time,facility <br /> shall close. <br /> I gave owner my phone number to call once the hot water has been fixed. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Jay Kailey, owner <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0008005 PR0508229 SCO01 01/15/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />